Document Type : original papers
Authors
1
Agricultural Biochemistry, Faculty of Agriculture, Menoufia University
2
Agriultural Analytical Chemistry, Menoufia University
Abstract
: Numerous essential oils are widely recognized for their capacity to act as antioxidants. The three essential oils of clove, thyme, and marjoram were assessed for their physical (soluble in 80% ethanol, specific gravity, refractive index, and optical rotation) and chemical (acid number, saponification number, and ester number) qualities in the current study. The gas chromatography/ mass spectrum (GC/MS) method was utilized to ascertain the compositions of the essential oils, and the DPPH (2,2-diphenyl-1 picrylhydrazyl) free radical scavenging and reduction power tests were used to assess the antioxidant activity of the oils. The solubility of the oils of clove, thyme, and marjoram in 80% ethylene was found to be 1:1.5, 1:1.5, and 1:1.7, respectively, while specific gravity intensity was 1.08, 0.97 and 0.97 respectively, refractive index was 1.53, 1.53 and 1.50, respectively and optical rotation was -1.9, +5.47 and +6.01 respectively. On the other hand, chemical properties of clove, thyme and marjoram oils showed that; saponification number was 198.17, 195.32and 199.21(mg KOH/g oil), respectively, while acid number was 11.39, 11.83 and 12.03 (mg KOH/g oil), respectively, and ester number was 186.78, 183.49and 187.18 (mg KOH/g oil) respectively. Major identified components were benzene-methanol 50.74 % for clove essential oil, o-cymene 42.0% for thyme essential oil and 3-cyclohexen-1-o1 23.32% for marjoram essential oil. The three essential oils clove, thyme and marjoram showed an IC50 of 17.74%, 15.67% and 14.63% respectively for in the DPPH assay.
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